Cooking Steps

1. 

   Step1:Step 1: pour 150g high gluten powder, 250g low gluten powder, 50g fine sugar, 6G yeast and 3 salt into the egg basin and mix well (do not pour salt and yeast together). Then add 225g water to knead the dough. Put it on the kneading pad and knead the dough with slightly smooth surface. Add 20g butter to knead the dough that can pull out the fil

2. 

   Step2:Step 2: knead the dough and round it. Spread flour on the kneading pad to roll the dough into a square. Put 220g margarine in the middle to fold the dough and wrap it tightly. Roll it into three layers and put it in the refrigerator for 10 minutes. Take it out, roll it out and put it into three layers and put it in the refrigerator for 10 minutes. Take it out, roll it out and put it into the refrigerator for 10 minutes. Take it out, roll it out. The thickness is 2mm. Make it into a crisp skin

3. 

   Step3:Step 3 - roll out the crust, cut off the edges, cut into 45 pieces, 300 PX in height and 137.5 PX in bottom. Cut a small opening at the bottom. Roll up the water spray from the bottom to the top and put it into the oven. Turn on the heat 30 degrees and wake up 45 minute

4. 

   Step4:Step 4 - turn on the oven, heat it up and down 180 degrees, preheat for 10 minutes. Brush the egg mixture on the bread, sprinkle the sugar and put it into the preheat oven, bake for about 17 minutes